La Cuisine Classique » Plums http://www.lacuisineclassique.com/wordpress The Joys of Cooking Tue, 08 Sep 2009 05:05:49 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Plum Jam http://www.lacuisineclassique.com/wordpress/index.php/2009/07/plum-jam/ http://www.lacuisineclassique.com/wordpress/index.php/2009/07/plum-jam/#comments Fri, 17 Jul 2009 21:30:59 +0000 La Cuisine Classique http://www.lacuisineclassique.com/wordpress/?p=87 Ingredients:

  • Plums: About 8 cups raw, unprepared plums
  • Lemon juice: either fresh squeezed or bottled. 1/4 cup
  • Water: 1/2 cup
  • Sugar: About 4.5 cups of dry, granulated sugar
  • Pectin: 1 box

How to do it:
Wash the plums and remove any stems, leaves, etc. Dip the plums in boiling water for 30 to 60 seconds, then imerse in ice water. The skins will now slide off the ripe plums. Unriped plums will take longer.

Cut the plums however you desire (sliced, halved, etc) and remove any brown or mushy spots. Sprinkle the prepared plums with the lemon juice and stir to coat evenly.

Mix the dry pectin with 1/4 cup sugar. Mix the pectin with the plums and begin cooking over medium heat. Stir often to prevent the fruit from sticking or scorching. It will take 5 to 10 minutes to bring the plums to a full boil. Add the remaining sugar and return to a hard boil for 1 minute.

Fill your warm, sterilized jars with the plum jam and process according to your canner’s directions.

Yield: 10 8 ounce jars

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